Chicken Steak with Pistachio and Basmati Rice with Lime and Coriander
Lime and coriander rice is the perfect companion for this Chicken with Pistachio. Delicious, with dried fruit and vibrant colours, with fresh citrus notes.
Ingredients
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150g unsalted butter
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65g pistachios
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6 cloves of garlic
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2 lemons
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Handful of thyme leaves
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Handful of parsley leaves (chopped even finer for serving)
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Oil
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4 chicken steaks
Preparation Method
- In a blender, beat the 100g of butter, the pistachio nuts, peel and add 4 cloves of garlic, the zest and juice of a lemon, the herbs, the sumac and add salt, pepper – the nuts should be roughly chopped.
- Season the chicken steaks on a chopping board.
- Place all the chicken steaks on a plate, season with salt, pepper, olive oil and a squeeze of lemon. Leave the chicken to marinate in the fridge for half an hour.
- Preheat the oven to 180º.
- Over a medium heat, add 2 tablespoons of oil to a non-stick frying pan and brown each chicken, skin side down, for 4 minutes and the other side for a few minutes.
- Transfer the chicken to a lined baking tray and spoon the juices from the pan over the chicken, seasoning the steaks with olive oil, salt and pepper and a little lemon juice.
- Cook the chicken in the oven for 35-40 minutes. Remember to pour the juices from the roasting tin over the chicken halfway through so that it doesn’t dry out.
- Over a low heat, melt the remaining butter in a small pan and add the rest of the sliced garlic, cook for a few minutes taking care that the garlic doesn’t burn and cook until sautéed.
- Mix the lemon and coriander rice into the garlic butter, break up the rice, season with salt and pepper and sprinkle with the finely chopped parsley.
- When the chicken is ready, serve each plate with buttered rice and a chicken steak, drizzle each portion with the juices from the roasting pan, season and serve!
